Oat Groat Salad with Fennel and Orange
Everyone knows what oatmeal tastes like, but did you know you can eat whole oat groats too? They are a perfect choice for savory grain salads because they are firm and slightly chewy, and hold up well to a tangy vinaigrette. Serve this grain salad for lunch, or top it with baked chicken or brined pork chops for dinner. See the recipe for Basic Oat Groats if you have never cooked them before, and be sure to look for certified gluten-free oat groats if you are following a gluten-free diet.
This recipe requires cooked oat groats. These can be cooked and refrigerated up to 3 days ahead of time.
2 cups cooked oat groats
1 oranges supremed or cut into segments
1 fennel bulbs julienned
½ small red onions julienned
½ cups pumpkin seeds toasted
½ cups shaved parmesan cheese
½ cups freshly squeezed orange juice (about 1 orange)
1 teaspoons dijon mustard
1 cloves garlic crushed
¼ teaspoons sea salt
¼ teaspoons freshly ground black pepper
½ cups extra virgin olive oil